louisiana cooking by louisiana people recipes.

Discussion in 'Recipes' started by snorton938, May 4, 2004.

  1. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    Chef Gus Martin

    White Chocolate Bread Pudding
    Serves: 12


    6 C Whipping Cream
    2 C Milk
    1 C Sugar
    20 oz White Chocolate (broken into small pieces)
    4 Whole Eggs
    15 Egg Yolks
    24" Loaf French Bread (use stale bread or slice the bread then dry in a 275 degree oven)
    Ingredients for White Chocolate Sauce:
    8 oz White Chocolate (broken into small pieces)
    1/2 C Whipping Cream
    1 oz Dark Chocolate for garnish-grate chocolate & sprinkle on each serving


    Preheat oven to 350 degrees.
    In a large saucepan, heat the whipping cream, milk, and sugar over a medium heat.
    When hot, take off the heat and add the white chocolate pieces.
    Stir until melted.
    Combine the whole eggs and egg yolks in a large bowl.
    Slowly pour the hot cream mixture into the eggs in a steady stream, whipping the eggs as you pour.
    Place the stale sliced bread in the pan.
    Pour 1/2 the bread pudding mix over the bread.
    Use your fingers to press the bread into the mix so that it absorbs the liquid and becomes soggy.
    Pour in the remaining mix.
    Cover the pan with aluminum foil and bake in a 350 degree oven for 1 hour.
    Take off the foil and continue to bake for an additional 1/2 hour until it is set and golden brown.

    Method for Sauce:

    Bring the cream to a boil in a small saucepan.
    Take off the heat and add the white chocolate.
    Stir until smooth and completely melted.
    Spoon over bread pudding.

    To Serve:

    You can either serve the bread pudding warm, spooned right out of the pan with the sauce and chocolate sprinkles or cut into triangles like we do at the restaurant.
  2. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    Chef Kenny Becklehimer

    Zydeco Shrimp With Sassy Sauce
    Serves: 2


    1/4 oz. Sundried Tomatoes (sliced)
    12 ea 16/20 Shrimp (peeled and deveined)
    10 oz Angel Hair Pasta
    1/2 oz Garlic (minced)
    1 bunch Green Onion
    1/2 bunch Parsley
    1 t Charley G's House Spice Mix (guess where kenny works...use what ya got)
    3 oz Olive Oil


    Season and grill jumbo shrimp.
    Heat oil in sauté pan.
    Add sundried tomatoes, garlic and green onions.
    Sauté for 30 seconds.
    Add spice mix and pasta.
    Drizzle shrimp and plate with Sassy Sauce and serve.

    Ingredients For Sassy Sauce:

    4 oz Cajun Power Garlic Sauce
    4 oz Steen's Cane Syrup
    1/2 oz Southern Comfort

    Method For Sassy Sauce:

    Combine all ingredients.

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